Q1: What is the best way to cook store-bought gnocchi?

The most important rule is to not overcook them ! Gnocchi cook very, very quickly. The absolute best way to know when they are done is to watch for them to float to the surface of the boiling water. As soon as they float, they are ready to be scooped out with a slotted spoon.

Q2: What is Gruyère cheese, and is there a good substitute if I can't find it?

Gruyère is a classic, hard, Swiss cheese that has a wonderful, complex flavor that is nutty, slightly sweet, and earthy. It is also an incredible melting cheese, which makes it perfect for dishes like this one. If you can't find it, a great substitute would be another good melting cheese like fontina, a high-quality white cheddar, or even a French Comté .

Q3: Can I make this dish ahead of time?

This dish is at its absolute best when it is served immediately. However, for a fantastic time-saving trick, you can prepare the cream sauce and cook the gnocchi up to a day in advance. Store them separately in the refrigerator. When you are ready to eat, you can simply reheat the sauce in your skillet, stir in the cooked gnocchi, top with cheese, and give it the final broil.

Q4: My sauce seems too thick or too thin. How can I fix it?

This recipe is very easy to adjust! If your sauce seems too thick after you have added the gnocchi, that's what your reserved starchy cooking water is for! Simply stir in another tablespoon or two until it has reached your desired, luscious consistency. If the sauce seems too thin, you can let it simmer for an extra minute or two on the stove to reduce and thicken slightly before you add the gnocchi.

Q5: Can I make this in a regular skillet if I don't have one that is ovenproof?

Yes! Simply prepare the entire dish on the stovetop as directed. Then, you can transfer everything to a small, greased baking dish or a casserole dish for the final broiling step.

The Best Creamy 20-Minute Cheesy Skillet Gnocchi

A quick, rich, and cheesy one-skillet gnocchi dish. This recipe features store-bought potato gnocchi that are briefly boiled and then tossed in a simple yet elegant cream sauce infused with fresh garlic and a hint of nutmeg. The entire dish is prepared in an ovenproof skillet, topped with shredded Gruyère cheese, and finished under the broiler until the top is golden brown and bubbly. It’s garnished with fresh chives for a final touch of flavor.

Author: Grace
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2-4 servings
Category: Main Course
Method: Boiling, Broiling, Simmering
Cuisine: Italian
Diet: Vegetarian

Ingredients

One 17.5-ounce package potato gnocchi
1 cup heavy cream
1 minced garlic clove
1/4 teaspoon kosher salt
Freshly ground black pepper
Pinch of nutmeg
1/2 cup shredded Gruyère cheese
Chopped fresh chives, for topping

Instructions

Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package directions (typically until they float).
Before draining, reserve 1/4 cup of the starchy cooking water. Drain the gnocchi.
While the gnocchi cooks, simmer the heavy cream, minced garlic, 1/4 teaspoon of kosher salt, a few grinds of pepper, and a pinch of nutmeg in a large, ovenproof skillet for 5 to 8 minutes.
Stir the cooked gnocchi into the cream sauce. If the sauce is too thick, thin it with a splash of the reserved cooking water.
Top the gnocchi with the shredded Gruyère cheese.
Place the skillet under the broiler and broil for 3 to 4 minutes, until the cheese is melted, golden, and bubbly.
Top with chopped chives before serving.

Notes

Using an ovenproof skillet is essential for this recipe, as it goes from the stovetop to under the broiler for the final step.
Reserving some of the starchy gnocchi cooking water is a key technique to help adjust the consistency of the sauce if it becomes too thick.
Keep a close eye on the skillet while it is under the broiler, as the cheese can go from golden to burnt very quickly.

Find it online: https://www.eatswithsoul.com/cheesy-skillet-gnocchi/